ABSTRACT: This work aimed at determining the maximum acceptable
level of wheat germ that can be added to one
of homemade biscuits in Jordan, studying some chemical and sensory properties of this product, moreover,
studying the effect of storage time after two months at room temperature on the
sensory parameters of this product. The results showed that the addition of
wheat germ in biscuit making at level of 20%
(w/w) enhanced the nutritional value by increasing protein and total
mineral content, as well as decreasing fat, total carbohydrates and total calories.
The acceptability of sensory characteristics was improved by this fortification
immediately after preparation and during storage.